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Peanut-Free, Nut-Free Dump Cake Recipe

by thefoodallergymom

Almost a decade a go, a dear friend gave me the most delicious recipe that is one of my family’s still today. It’s my go to dessert when I want something a little different that is fast, easy, and allergy-friendly.

Steph’s Dump Cake

1 can of cherry pie filling

1 can (20 oz) of pineapple tidbits

1 box of yellow cake mix (I use Betty Crocker or Pillsbury)

1 cup butter

Pint of Blue Bell’s vanilla bean ice cream (optional)

Preheat oven to 350 degrees. Grease a 9″x9″ baking dish and then layer the can of pineapple tidbits, then the cherry pie filling, and then sprinkle the cake mix over top of the cherry mixture. Now take 1 cup of butter and cut into bite-size pieces and dot the top of the cake mix with these slabs of butter. Bake for 30-35 minutes. Enjoy! This yummy treat tastes fabulous with a dollop of vanilla bean Blue Bell ice cream on top.

I’ve also been known to substitute regular cake mix with Betty Crocker gluten-free yellow cake mix and no one ever notices the difference! If you’re feeling extra creative in the kitchen, I’m sure this dish would work with a variety of fruit combinations!

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This site is not intended to replace medical advice. Consult an allergist for medical advisement. Readers' actions are the sole responsibility of the reader. Products mentioned in this blog are subject to change regarding ingredients as well as manufacturing and processing practices. It is the sole responsibility of the consumer to verify the presence and/or absence of allergens in any product.